Categories: Corn, Rice, Side Dish, Tex-Mex

Ingredients

• 2 cups uncooked long-grain rice
• 2 tablespoons butter or 2 tablespoons margarine
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 1 (15 1/2 ounce) can cream-style corn
• 1 (11 ounce) can Mexican-style corn, drained
• 1 (11 ounce) can whole kernel corn, drained
• 1 (10 ounce) can rotel diced tomatoes with green chilies, undrained
• 1 (8 ounce) package Velveeta Mexican cheese, cubed
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 1/2 cup shredded cheddar cheese

Directions

1. Prepare rice according the the package directions; set aside.

2. In a big skillet, melt the butter over medium heat.

3. Saute bell pepper and onion for 5 minutes or until tender.

4. Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.

5. Spoon mixture into a greased 13×9 inch casserole dish.

6. Bake in a 350° oven for 30 minutes or until well heated.

7. Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

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